Baking & Snack - June 2008 - 85

PIE PRODUCTION

89

Processors
demand pie
makeup equipment
that allows them
to produce multiple
items on a single line.

Pie

Wheel

BY SHANE WHITAKER
ngredient, labor and energy costs are all continuing to rise. And because of increased overhead, pie
manufacturers desire systems with better efficiencies,
including higher production rates and greater accuracy. And with the nation's energy crunch clearly on the
horizon, they may also begin to demand greater energy
efficiency, according to Timothy Kent, marketing director, Raque Food Systems, Louisville, KY. "Whether it is to
minimize 'carbon credits' or their electric bills, producers
will have to balance equipment expenses against their carbon footprint," he said. However, for now, the emphasis
continues to be on lines that run more efficiently, longer
and faster and require less maintenance. Pie processors
also want flexibility and ease of changeover. Thus, manufacturers of pie makeup equipment have focused on developing washdown systems that conserve commodities,
increase throughputs and are easier to maintain.
Pie makeup consists of the processes from the time the

I

dough is mixed until the product is ready to be baked or
frozen. Pie dough can either be sheeted or blocked and
pressed, which doesn't create any scrap to be reworked
into the mixer.
PRESSING PIES. Within the past 18 months, Tromp
Bakery Equipment introduced a rotary pushout device
to create dough billets for tarts and pies, according to Jim
Cummings, president of Tromp, Lawrenceville, GA. "It
allows us to give very accurate and high-speed discs for
stamped pies," he said.
Because of increasing commodity prices, manufacturers of pie makeup equipment have had to ensure that
their equipment reduces waste of customers' ingredients.
ᮡ These pies can all be made on a rotary pie system designed for small to
mid-size producers with minimal changeover time and a high degree of
automation.
COLBORNE CORP.

June 2008 / BAKING & SNACK



Baking & Snack - June 2008

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